Ingredients
2 cups (250g) All-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup (150g) Granulated sugar
½ cup (115g) Unsalted butter, softened
2 Large eggs, room temperature
1 teaspoon Pure vanilla extract
2 tablespoons Freshly grated lemon zest
¼ cup (60ml) Fresh lemon juice
½ cup (120ml) Plain buttermilk, room temperature
2 tablespoons Poppy seeds
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Mix Dry: Whisk flour, baking powder, baking soda, and salt.
3. Cream: Beat softened butter and sugar until light and fluffy (3-4 mins).
4. Combine Wet: Add eggs one at a time, beating well. Mix in vanilla, lemon zest, and lemon juice.
5. Finish Batter: Alternately add dry ingredients and buttermilk (in 3 additions of dry, 2 of buttermilk). Mix on low until just combined.
6. Add Seeds: Fold in poppy seeds.
7. Bake: Pour into pan. Bake 50-60 minutes until a toothpick comes out clean. Tent with foil if browning too quickly.
8. Cool: Cool in pan for 15 minutes, then move to a wire rack to cool completely before slicing.
Notes
Pro-Tips:
• Do not overmix after adding flour; mixing until just combined ensures a tender crumb.
• Use a microplane or fine grater for the lemon zest to avoid bitter white pith.
• Room temperature eggs and buttermilk ensure a smooth, emulsified batter.
• Use a metal loaf pan for the best heat conduction.
Variations:
• Fold in 1 cup of fresh or frozen (floured) blueberries.
• Swap lemon for orange zest and juice for an orange poppy seed loaf.
• Drizzle with a simple glaze of powdered sugar and lemon juice once cooled.
- Prep Time: 15
- Cook Time: 55
- Category: Easy Cakes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian